pics of turn in trays

midnight · 07-23-2004, 12:46 PM

I would love to see some pics of the trays everyone is turning in. I think that being able to see what others are doing will give you a better idea of how your own trays will do at contests. I would even love to see pics of the Everything Butt and Desert trays too.

Post em' if ya got em'

I will try to get some of mine scaned and posted too.

chad · 07-23-2004, 12:57 PM

Phil has some pics posted.

Also, go to a competition and look around. Read the rules of the cometition so that you show up with the correct garnishes.

Not all cook offs require garnish. Some have only the meat with/without sauce but all go with the no pooling and no marking or shaping of the meat.

BBQchef33 · 07-23-2004, 01:44 PM

yup.. ours are in the Gallery. Grillking cookoff.

midnight · 07-23-2004, 05:38 PM

I have judged at the Minnesota in May contest for the last two years and have seen lots of turn in trays. Three or four months later you tend to forget what some of them looked like, so its nice to have pics to look at, you can also examine them longer and with greater detail (sometimes)

Just thought the pics might be helpful to someone thinking about doing a contest for the first time, or even a contest veteran who could just use some new ideas or has a few to share.

Phills pics looked great! everyone should check them out.

BBQchef33 · 07-23-2004, 06:03 PM

All credit for presentaion goes to Greg!! While I was slicing and doing the fianl glazes.. he was prepping the turn-in containers. Going thru heads of lettuce for good leaves.. bunchs of parsley.. organizing.. Personally, i have the creative abilities of roadkill.

parrothead · 07-23-2004, 08:44 PM

If you are competing, take 2 heads of lettuce for every turn in you are doing. For the most part, I went through a full head just to get enough for one turn in. There was a pile on the table after I was done of unusable garnish. Tears, bugholes, genetic mishaps, etc.

Neil · 07-25-2004, 07:59 AM

Quote:

Originally Posted by BBQchef33

All credit for presentaion goes to Greg!! While I was slicing and doing the fianl glazes.. he was prepping the turn-in containers. Going thru heads of lettuce for good leaves.. bunchs of parsley.. organizing.. Personally, i have the creative abilities of roadkill.

Phil the glaze on your brisket looks great. What did you use to for the glaze? Did you carmalize it with a torch? Inquiring bellies would like to know!

Solidkick · 07-25-2004, 11:02 AM

No **** brother! That glaze, I think, was the ticket on the brisket.

A very special THANKS to KC on the glaze. You guys aren't going to believe this........our sauce ended up being a combination of 3 commercial sauces ( one local sauce, and one from Kansas City) and a little of my rub mixed together. It was farking awesome!

KC, will you share the magical combination?

kcquer · 07-25-2004, 11:08 AM

Quote:

KC, will you share the magical combination?

I thought you were supposed to remember it! lmfao

2 parts Fiorella's KC spicy sauce, 2 parts Show Me (thanks for the sauce, pm me you mailing adress and I'll send you some of the fiorella's) 1 part Famous Daves Sweet and Zesty. You'll have to talk Bro Kick into his rub recipe because that's what made the combo rock.

07-23-2004, 12:46 PM	#1
midnight Full Fledged Farker Join Date: 10-17-03 Location: small town South Dakota Downloads: 0 Uploads: 0	pics of turn in trays I would love to see some pics of the trays everyone is turning in. I think that being able to see what others are doing will give you a better idea of how your own trays will do at contests. I would even love to see pics of the Everything Butt and Desert trays too. Post em' if ya got em' I will try to get some of mine scaned and posted too. __________________ Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs. Down to one lonely ol' Bandera.

07-23-2004, 12:57 PM	#2
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	Phil has some pics posted. Also, go to a competition and look around. Read the rules of the cometition so that you show up with the correct garnishes. Not all cook offs require garnish. Some have only the meat with/without sauce but all go with the no pooling and no marking or shaping of the meat. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

07-23-2004, 01:44 PM	#3
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	yup.. ours are in the Gallery. Grillking cookoff. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

07-23-2004, 05:38 PM	#4
midnight Full Fledged Farker Join Date: 10-17-03 Location: small town South Dakota Downloads: 0 Uploads: 0	I have judged at the Minnesota in May contest for the last two years and have seen lots of turn in trays. Three or four months later you tend to forget what some of them looked like, so its nice to have pics to look at, you can also examine them longer and with greater detail (sometimes) Just thought the pics might be helpful to someone thinking about doing a contest for the first time, or even a contest veteran who could just use some new ideas or has a few to share. Phills pics looked great! everyone should check them out. __________________ Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs. Down to one lonely ol' Bandera.

07-23-2004, 06:03 PM	#5
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	All credit for presentaion goes to Greg!! While I was slicing and doing the fianl glazes.. he was prepping the turn-in containers. Going thru heads of lettuce for good leaves.. bunchs of parsley.. organizing.. Personally, i have the creative abilities of roadkill. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

07-23-2004, 08:44 PM	#6
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL Downloads: 0 Uploads: 0	If you are competing, take 2 heads of lettuce for every turn in you are doing. For the most part, I went through a full head just to get enough for one turn in. There was a pile on the table after I was done of unusable garnish. Tears, bugholes, genetic mishaps, etc. __________________ Greg American Picker Blog

07-25-2004, 11:02 AM	#8
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri Downloads: 0 Uploads: 0	No ** brother! That glaze, I think, was the ticket on the brisket. A very special THANKS to KC on the glaze. You guys aren't going to believe this........our sauce ended up being a combination of 3 commercial sauces ( one local sauce, and one from Kansas City) and a little of my rub mixed together. It was farking awesome! KC, will you share the magical combination? __________________ Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED** thermapen KC always said "fat cap up!!

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